검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Chemical Composition, Starch Digestibility and Antioxidant Capacity of Tortilla Made with a Blend of Quality Protein Maize and Black Bean Grajales-Garcia EM, Osorio-Diaz P, Goni I, Hervert-Hernandez D, Guzman-Maldonado SH, Bello-Perez LA International Journal of Molecular Sciences, 13(1), 286, 2012 |
| 2 |
Matrix transformation in fiber-added extruded products: Impact of different hydration regimens on texture, microstructure and digestibility Karkle EL, Keller L, Dogan H, Alavi S Journal of Food Engineering, 108(1), 171, 2012 |
| 3 |
Fiber Concentrate from Orange (Citrus sinensis L.) Bagase: Characterization and Application as Bakery Product Ingredient Romero-Lopez MR, Osorio-Diaz P, Bello-Perez LA, Tovar J, Bernardino-Nicanor A International Journal of Molecular Sciences, 12(4), 2174, 2011 |
| 4 |
Effect of hydrocolloid type and concentration on in vitro starch digestibility of stored tortillas using response surface methodology Rendon-Villalobos R, Agama-Acevedo E, Islas-Hernandez JJ, Paredes-Lopez O, Bello-Perez LA Journal of Food Engineering, 74(1), 153, 2006 |